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Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization
(Springer, 2021)
The effects of enzymatic treatment, clarification with bentonite, gelatin and kieselsol, and pasteurization on the anthocyanins (ACNs) and colour of black mulberry juice (BMJ) were studied. Enzymatic treatment caused ...
Properties of yogurt fortified with capsaicin extracts dissolved in high oleic sunflower oil
(Wiley, 2021)
In the study, oleoresin containing capsaicin was extracted by solvent extraction from red hot pepper peel and seeds (extract of oleoresin containing capsaicin, OCE) and were used in yogurt production. Thus, it is aimed to ...
Comparison of aroma profiles of essential oils extracted by hydro-distillation from orange peel waste dried by various methods
(Vup Food Research Inst, Bratislava, 2021)
Effects of oven-drying at 45 degrees C (OD45), oven-drying at 55 degrees C (OD55) and microwave-drying at 400 W, 560 W and 700 W (MW400, MW560, MW700) on the content of essential oil extracted using hydro-distillation were ...
Bioactive Compounds, Antioxidant Potential and Color Properties of Dried Red Pepper (Capsicum annuum L.)
(2021)
This experiment was carried out to study the effects of drying on physical quality, color development, bioactive compounds and antioxidant potential of red peppers (Capsicum annuum L.). Dry matter, surface color values ...